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The Incredible Edible Egg. The parts of the egg…… air cell chalaza yolk germinal disk shell Vitelline(yolk) membrane thick albumen thin albumen Inner.

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Presentation on theme: "The Incredible Edible Egg. The parts of the egg…… air cell chalaza yolk germinal disk shell Vitelline(yolk) membrane thick albumen thin albumen Inner."— Presentation transcript:

1 The Incredible Edible Egg

2 The parts of the egg…… air cell chalaza yolk germinal disk shell Vitelline(yolk) membrane thick albumen thin albumen Inner shell membrane outer shell membrane

3 Sources of Eggs Commercial Direct from the farm  Pastured  Free-range  Cage-free  Organic

4 An eggs nutritional value is affected by how the chicken was raised. Industrial laying hens are raised in cages. They are fed only grain that results in their eggs having a lower nutritional value. They must also be given antibiotics because of their crowded, unnatural environment.

5 An eggs nutritional value is affected by how the chicken was raised. Cage free eggs come from hens that are allowed to roam free inside a barn. The hens are less stressed than caged hens which increases the nutritional value of their eggs. They may receive antibiotics in their feed

6 An eggs nutritional value is affected by how the chicken was raised. Pastured and free-range chicken eggs are from chickens who go outside and roam free. Their diet also includes bugs/worms (protein) and grass/seeds (vitamins and minerals) which increase the nutritional value of the egg. They do not receive antibiotics. Organic – means the chickens were not fed any antibiotics or other chemicals

7 Shell Color Is determined by the breed of the chicken which laid the egg. Does not determine nutritional value.

8 Eggs are a Nutrient-dense Food Which means that eggs have high amounts of nutrients for the amount of calories they provide:  Complete Protein  Vitamins A, D, and riboflavin (B 2 )  Iron  Fat

9 Grading Indicated inner quality of the egg Grade AA Grade AGrade B

10 Uses of Egg Grades AA – used mostly in restaurants in recipes that required the egg to hold its shape when broken from the shell. A – most common grade available in grocery stores B – known as “breakers” because they are used in commercially processed food products

11 Size Eggs are “sized” according to how much they weigh. Peewee - < 42 grams Small – 42-48 grams Medium – 49-55 grams Large – 56-63 grams Extra large – 64-69 grams Jumbo – more than 69 grams Most recipes are formulated for using large eggs

12 Storing Eggs In their ORIGINAL CARTON in the refrigerator. (The cardboard helps block unwanted odors and flavors from seeping into the egg. It also helps them retain their moisture.) Eggs are stored broad end up How long can eggs be stored?  In the shell: 2 -3 weeks  Open, raw eggs: 2 days  Cooked: 2-3 days

13 Freezing Eggs Cooked whole eggs do not freeze well http://www.incredibleegg.org/egg-facts/eggcyclopedia/f/freezing-eggs

14 To Wash or Not to Wash? Commercial eggs do not need to be washed. This was done as part of their processing. Eggs direct from the farm may need to be washed. Check with the farmer about how the eggs are washed and decide. Best to wash just before using to maintain protective coating. http://smallfarm.about.com/od/farmanimals/a/eggcollecting.htm

15 Cooking Eggs Should be cooked using low to moderate heat for the least amount of time possible. Eggs become tough and discolored (green around the yolk) if overcooked. When cooked, eggs coagulate which means they turn from a liquid to a solid

16 Cooking Eggs Whole eggs in the shell can not be cooked in the microwave. They will explode/burst. Whole yolks will explode too if not pierced.

17 Ways that eggs can be prepared:  Soft cooked  Hard Cooked  Fried  Poached  Scrambled

18 Ways that eggs can be prepared:  Omelet  Baked or shirred  Frittata  Egg Fu Yung  Eggs Benedict

19 Ways that eggs can be prepared:  Quiche  Deviled  Soufflé  Meringue

20 How to Make a Hard-cooked Egg… cold  Place eggs in the bottom of a saucepan. Fill the saucepan with enough cold water to completely cover all of the eggs.  Cover the pan. Bring the water to a boil. Turn off the heat and allow the eggs to sit in the boiled water for 15-20 minutes.  Drain and quickly cool eggs with cold running water. This makes them easier to peel  Gently tap the eggs to crack the shell, and peel

21 Using Eggs in Recipes List the five functions of eggs and give an example of a food product that they perform that function in: FUNCTIONFOOD PRODUCT -Binder -Meat Loaf -Crab cakes Makes ingredients stick together

22 Using Eggs in Recipes FUNCTIONFOOD PRODUCT Thickener Pudding Pumpkin Pie Coating Breaded Chicken Brush on bread increase the viscosity of a solution or liquid/solid mixture viscosity To cover food with a "coating" that can be wet

23 Using eggs in recipes FUNCTIONFOOD PRODUCT LeaveningAngel Food Cake AgentMeringue Forgotten Cookie Emulsifier Mayonnaise Hollandaise Sauce Give food a light, airy texture. Keep two liquids that would separate combined (ex. Oil and vinegar)

24 USING EGG WHITES IN RECIPES

25 SEPARATING Egg Whites Start with cold eggs, using 3 containers: A liquid measuring cup to separate into, a bowl to hold the yolks and another bowl to hold the SUCCESSFULLY separated whites. A SPECK of yolk in the whites will keep them from beating to full volume.

26 Foamy Stage Beat egg whites on high speed of electric mixer Beaten eggs are “foamy” once they start turning white in color and are full of bubbles. Allow egg whites to come to room temperature in order to have them reach their fullest volume

27 Soft Peak Stage Beaten eggs are at “soft peak” stage when the mixer is stopped, lifted from the egg whites and the peak that forms stands up and then falls over.

28 Stiff Peak Stage Beaten eggs are at “stiff peak” stage when the mixer is stopped, lifted from the egg whites and the peak that forms stands up and no longer falls over.

29 Adding Egg Whites to Recipes When adding ingredients to beaten egg whites or beaten egg whites to another mixture, use a rubber scraper and FOLD them in gently.

30 Weeping Egg White Liquid forms between meringue and pie filling; also drops on top of meringue Caused by differences between temperature

31 References http://www.eggsafety.org/


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